Microbiology 0600-S1-CTZ-MB

Food as an ecological environment for microorganisms. Microbial degradation of food ingredients and their impact on the sensory quality of food. Food poisonings and infections - characteristics, pathogenic bacteria and toxins produced by them, toxin-producing fungi and mycotoxins, viruses. Indicator microorganisms - characteristics and purposefulness of their determination in food. Microflora of selected raw materials and food preparations. The influence of food preservation factors on the survival of microorganisms: freezing, cooling, pasteurization, smoking, increased pressure, radiation, acidification, redox potential, antimicrobial compounds naturally occurring in food or produced by microorganisms. Probiotics and their importance for humans.

Laboratory: Microflora of selected food products - preparation of culture media and samples of selected raw materials and food products for analysis, assessment of microbiological quality of food and its suitability for consumption. Rapid chemical tests to assess the freshness of raw milk. Microflora of packaging - comparison of the degree of packaging contamination before and after washing, methods for determining the microflora of packaging: washings method, direct method (Richter), pad method, imprint method

Total student workload

Lecture 15h Laboratory 45h Own work 60 hours

Learning outcomes - knowledge

W1: The student acquires knowledge about the basics of food microbiology, K_W06 W2: The student acquires knowledge about the theoretical aspects of microbiological analysis, K_W11, K_W12 W3: The student acquires knowledge about the method of presenting the results of analyzes K_W16

Learning outcomes - skills

U1: The student is able to: develop reports on performed analyses, use the equipment used in microbiological analysis, K_U01, U2: The student is able to master the procedures for performing microbiological analyzes and apply the known procedures in practice, K_U06, U3: The student is able to develop the obtained analysis results, K_U12.

Learning outcomes - social competencies

K1: Student: independently and effectively works with a large amount of information, K_K01, K2: The student sees the relationships between phenomena and correctly draws conclusions, thinks creatively, K_K02, K3: The student is focused on the best performance of the entrusted tasks, gaining new knowledge, skills and experience, works systematically, K_K03 K4: The student establishes cooperation in a group, K_K08 K5: The student cares about the natural environment, K_K09.

Observation/demonstration teaching methods

- display

Expository teaching methods

- participatory lecture
- problem-based lecture
- informative (conventional) lecture
- description

Exploratory teaching methods

- seminar
- practical
- laboratory

Online teaching methods

- content-presentation-oriented methods
- cooperation-based methods
- evaluative methods
- exchange and discussion methods

Type of course

elective course

Prerequisites

Basic knowledge of high school biology concepts. Basic knowledge of high school chemistry concepts.

Course coordinators

Marcin Cichosz

Assessment criteria

Laboratory - 4 tests + studies from laboratories
Lecture - oral exam
Grading scale
50-60% E
61-70% D
71-80% C
81-90% B
91-100% A

Practical placement

not applicable

Bibliography

Zaleski S., Mikrobiologia żywności pochodzenia zwierzęcego, WNT, Warszawa, 1986
Libudzisz Z., Mikrobiologia techniczna, Politechnika Łódzka, Łodź, 2000
Żakowska Z., Stobińska H., Mikrobiologia i higiena w przemyśle spożywczym, Politechnika Łódzka, Łódź, 2000
Burbianka M., Pliszka A., Jaszczura E., Teisseyre T., Załęska H., Mikrobiologia żywności. Mikrobiologiczne metody badania produktów żywnościowych, PZWL, Warszawa 1971
Muller G., Podstawy mikrobiologii żywności, WNT, Warszawa 1990
Trojanowska K., Giebeel H., Gołębiowska B., Mikrobiologia żywności, Wyd. AR,

Additional information

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 0600-S1-CTZ-MB in USOSweb